Fully Loaded Kale Salad

Fully Loaded Kale Salad

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Fully Loaded Kale Salad
Fully Loaded Kale Salad
Votes: 2
Rating: 4
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Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Fully Loaded Kale Salad
Votes: 2
Rating: 4
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Instructions
  1. Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
  2. Briskly mix together the dressing ingredients (tahini, rice vinegar, apple cider vinegar, olive oil, maple syrup if using). Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. An extra splash of apple cider vinegar works if you're craving a very zesty salad.
  3. Toss your kale salad in your dressing with salad tongs until the dressing is evenly distributed.
  4. Fold in the hemp seeds and sunflower seeds.
  5. Add the remaining toppings in a lovely pattern on top (apple, avocado, cherry tomatoes, mandarin oranges, sweet onion, black pepper).
  6. Serve!
Recipe Notes

Nutrition Facts
Fully Loaded Kale Salad
Amount Per Serving
Calories 220 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 71mg 3%
Potassium 215mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 10g
Protein 9g 18%
Vitamin A 169%
Vitamin C 109%
Calcium 18%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

This salad will also do well in the fridge for a few hours - or even set out at a party or potluck. If not eating right away I'd use a tad less dressing - or add another 1/2 bunch of kale.

Crave-Worthy Brussels Sprouts

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Crave-Worthy Brussels Sprouts
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Course Veggies
Cuisine Vegan
Servings
Ingredients
Course Veggies
Cuisine Vegan
Servings
Ingredients
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Rating: 0
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Instructions
  1. Heat the olive oil in a large skillet. Toss in the Brussels sprouts until they get frisky (the point at which you turn on your overhead fan). Add the water, cover, and cook 5-10 minutes.
  2. Remove cover, sprinkle with garlic powder, salt, and pepper, and continue to cook until some are toasty brown. Serve immediately!
Recipe Notes

Nutrition Facts
Crave-Worthy Brussels Sprouts
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg 0%
Sodium 61mg 3%
Potassium 350mg 10%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 3g 6%
Vitamin A 13%
Vitamin C 125%
Calcium 4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Corn Mini Muffins

Corn Mini Muffins (Vegan)

Easy, Quick and Vegan Corn Mini Muffins delishandhealthyish.com

Hey Bakers! Corinne here. So Jen has inspired me once again to try something new in the kitchen. This week, I’m resisting the urge to go to the grocery store again and just using what I have on hand to feed myself and my family.

I’ve been pleasantly surprised by how wonderful the meals have been and how my cupboards and fridge have been clearing out! (Jen talks about this in episode 7 of our podcast about organizing our kitchens.)

One evening, I surveyed the fridge and pantry and landed on making soup. I had leftover rice,  a few veggies, and a couple cans of garbanzo beans. I knew we needed something to pair the soup with, so I decided to make a batch of cornmeal mini-muffins. (My mini-muffin tin is here.)

The recipe made 24 mini muffins and my family of five not only finished their bowls of soup, but we polished off the entire batch of muffins! I hope they’re a hit in your home too. This recipe also works for 12 regular-sized muffins

-Corinne 🙂

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Corn Mini Muffins (Vegan)
These muffins are just the right amount of sweet and they pair perfectly with soup, chili, salad or on their own as a quick snack!
Vegan Corn Mini Muffins
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Course Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings
mini muffins
Ingredients
Course Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings
mini muffins
Ingredients
Vegan Corn Mini Muffins
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Instructions
  1. Preheat oven to 425 F.
  2. In a small bowl, mix ground flaxseed and water. Set aside.
  3. In a medium or large bowl, mix dry ingredients.
  4. Add the remaining wet ingredients into the ground flaxseed mixture and whisk until combined.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Grease a mini or regular-size muffin pan.
  7. Fill each muffin cup 3/4 of the way full.
  8. Bake 20-25 minutes. Tops of muffins should be firm to touch. Toothpick should come out clean.
  9. Wait 5 minutes before removing muffins from pan. Enjoy!
Recipe Notes
  • This recipe makes approximately 12 regular-sized muffins.

Nutrition Facts
Corn Mini Muffins (Vegan)
Amount Per Serving
Calories 63 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Sodium 158mg 7%
Potassium 50mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 2%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.